In a mixing bowl, combine the flour, sugar, and baking powder. Whisk until well mixed.

In another bowl, whisk together the egg yolks, milk, and vanilla extract until smooth.

Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Set aside.

In a clean bowl, beat the egg whites and cream of tartar until stiff peaks form.

Gently fold the beaten egg whites into the pancake batter in three additions, being careful not to deflate the mixture.

Heat a non-stick skillet or griddle over low heat and lightly grease it.

Pour about 1/4 cup of batter for each pancake onto the skillet. Cover with a lid and cook for about 4-5 minutes until the bottom is golden and the top is set.

Carefully flip the pancakes and cook for another 3-4 minutes, still covered, until cooked through. Serve warm topped with maple syrup, berries, and whipped cream.